Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         almonds -- blanched
     1/4  cup           water
     1/2  cup           milk
   1      tablespoon    gelatin
     1/4  cup           water
   1      cup           cream
     1/2  cup           sugar
   1      tablespoon    kirsch
                        fresh or stewed fruit

Preparation:

Pound almonds in mortar to extract as much flavor as possible from the almonds. Gradually add 1/4 cup water and milk. Strain the liquid through a cloth. Soak the gelatin in 1/4 cup water. Heat the cream and sugar until scalded. Dissolve the gelatin in the hot cream mixture. Stir in the almond milk. Add kirsch. Chill it about 4 hours. Serve in sherbet cups with fresh or stewed fruit.